Dig into a food-focused roundup of this season’s hottest trends, newest places, and best bites.
Perfect PairIt’s no longer enough to pour wine tastings. Many wineries are expanding to offer food-paired tastings that they say bring out the best in any vintage.
The team at Arista Winery (aristawinery.com) in Sonoma County recently planted fruit and vegetable gardens from which they source ingredients for five-course meals and hands-on pizza-making classes.
At Antica Terra (anticaterra.com) in Oregon’s Willamette Valley, samples of eight wines — including Antica Terra’s own and a selection of other international vintages — are matched to small plates devised by local chefs, such as foie gras with plum jam.
Cakebread Cellars (cakebread.com) in Napa Valley has been offering cooking classes for decades and recently began offering four-course wine tastings paired with dishes from resident chef Brian Streeter.
Good For YouWith moderation as its mantra, Seasons 52 sizes-down sweets. The restaurant chain, with new locations opening this fall in Dallas, Los Angeles, and Santa Monica, California, introduces seasonal pumpkin pie to its mini indulgences menu. seasons52.com
At Agave, the arizona Spa in the Westin Kierland Resort & Spa in Scottsdale, cooking teacher Michele Rusinko (pictured) offers lunchtime cooking demonstrations based on the Ayurvedic concept of “seasonal eating,” focusing on produce at its peak. She describes personally recovering from debilitating stress and losing 40 pounds eating on the plan, and now teaches her three-course classes over lunch using only a blender and a gas cooktop. kierlandresort.com
In Los Cabos, The Restaurant at Las Ventanas al ParaÍso resort is ditching its Mediterranean orientation for strictly local fare — minus the grease and heft associated with much Mexican cuisine. On the plate: mussels with chipotle and tomatillo and local cod with lentils. rosewoodhotels.com